What a great dish! Tastes even better the next day…if you can wait that long :)

Spoonful of soy sauce

1/2 teaspoon of optionally ground white pepper

2 thinly sliced green onions

Season with salt.

How to Follow

1. Boil the broth, whether it’s vegetable or chicken, in a medium saucepan over medium-high heat.

2. In a small dish, mix the cornstarch and cold water until smooth while the broth is cooking. A little thickening of the soup may be achieved using this.

3. Separate a basin and beat the eggs until they are foamy.

After the broth comes to a boil, add the cornstarch mixture gently while reducing the heat to a simmer. The soup should thicken significantly after another minute or two of cooking.

5. While circling the soup with one hand, carefully pour in the beaten eggs in a thin stream with the other hand. The traditional egg ribbons will develop as the eggs boil instantly.

6. Gently whisk in the soy sauce and, if desired, white pepper.

7. Before serving, add salt to taste and garnish with chopped green onions.

Changes and Hints

Corn, peas, or mushrooms are other vegetable options that may be added to the soup to make it heartier. Adding a little Sriracha or red pepper flakes makes it much hotter. In step 5, you may add cooked shrimp or shredded chicken if you’re seeking more protein. For those who are unable to consume gluten, you may substitute gluten-free soy sauce for it.